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Initial study findings suggest probiotic strain GanedenBC30 may increase digestibility of pea, rice, and soy proteins.
Ganeden’s (Cleveland) Ganeden BC30 (Bacillus coagulans GBI-30, 6086) probiotic made headlines a few months ago thanks to research indicating its potential to enhance the body’s utilization of animal-based casein protein, but initial findings from a new study suggest the probiotic strain may also help improve digestion of several plant protein ingredients.
Using an in vitro TIM-1 intestinal model, researchers at Maastricht University (The Netherlands) measured how soy, pea, and rice proteins were digested with normal digestive enzymes plus 1 billion CFU of Ganeden BC30, as compared to digestion with normal digestive enzymes alone. The addition of Ganeden BC30 was found to increase total nitrogen levels as well as alpha amino nitrogen, a “proxy for free amino acids and small peptides,” Ganeden explains. This indicates the probiotic strain aided in the digestion of the plant proteins and in breaking down the peptides, according to Ganeden.
Additionally, researchers also found that Ganeden BC30 “provides better utilization of amino acids and reduces unabsorbed protein delivery to the colon, where protein fermentation could lead to the production of toxic metabolites,” Ganeden says. The study findings have not yet been published, although the firm expects to publish the results in a peer-reviewed journal soon.
“Plant proteins have been known to have lower digestibility as compared to animal-based proteins, yet vegan protein sources have increased immensely in popularity,” says David Keller, vice president of scientific operations for Ganeden, in the study announcement. “Companies want to make sure consumers have access to the plant protein options they want while getting the most out of the benefits those proteins can provide, which is why Ganeden’s findings are crucial for the industry.”
In related news, Ganeden also recently announced that Ganeden BC30 has become “the first and only probiotic ingredient” to be Non-GMO Project verified-a move that the firm says “makes it easier than ever for non-GMO foods and beverages to formulate with the probiotic.”
Nutritional Outlook Magazine